To prepare cake, preheat oven to 375 degrees. Grease two 9-inch round cake pans. In large bowl, combine cake mix, eggs, margarine, cream of coconut, water and vodka. Beat on medium speed until smooth. Pour half of batter into each pan. Bake until tester in center comes out just clean, about 35 minutes. Cool in pans for 10 minutes before turning onto wire rack to finish cooling. Frost when completely cool

To prepare frosting, beat tofutti cream cheese, margarine and cream of coconut until smooth. On low speed, add powdered sugar and vanilla and beat until smooth.

To assemble, place 1 cake layer, flat side up, on platter. Spread with ¾ cup frosting. Sprinkle with ¾ cup coconut. Top with second cake layer, flat side down. Cover top and sides with remaining frosting. Press remaining coconut over top and onto sides. Chill until firm, at least 1 hour. Store, loosely covered, in refrigerator.

If you want to make a good coconut cake from scratch, I still recommend this one.

It’s a sweetened and very thick coconut cream sauce that is pareve. I believe it is made from coconut milk and sugar being reduced and thickened. It is used by bartenders to sweeten drinks. It works great in desserts too.